Gradually combine the flour, salt, extra virgin olive oil and white wine.
Knead until you obtain a smooth, homogeneous dough and let it rest for at least 30 minutes.
Cut the dough into pieces and roll them into little logs, then shape the taralli.
Parboil them in water, drain them as soon as they float to the surface and let them dry on a kitchen towel.
Bake in a preheated static oven at 200 degrees for about 30 minutes.
Let cool and store in an airtight container.
Kitchen towel
Oven
Bowl
In an airtight container
Apulian taralli can be served with cheeses and cured meats, or enjoyed simply on their own. They are also great as a snack to take with you.
Italia, Puglia
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| Energy (kcal) | 258 |
| Carbohydrates (g) | 53.45 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 0.52 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 8.23 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.59 |
